Fluffy Vegan Cinnamon Rolls

Here’s an excellent cinnamon roll recipe I posted a few months ago and just dug around the site for the recipe so we could make it again. They are an excellent motivator for kids to finish a dinner they don’t love. Works every time. I got this recipe from the all recipes site, and tweaked it to make it vegan and egg-free.

Cinnamon Rolls

Put the following ingredients in your bread maker on the dough setting (or use a dough hook on your mixmaster, cover, and let rise for an hour and a half.)
1 cup almond milk
4 tablespoons melted Earth Balance Vegan Margarine
4 tablespoons water
4 cups bread flour
1 tablespoon white sugar
1/2 teaspoon salt
2 1/4 teaspoons bread machine yeast
For your egg substitute mix 1 1/2 Tbsp Flax with 2 Tbsp water in a cup until it has an egg-like consistency. Then add it to the rest of the ingredients in the breadmaker.
Make this homemade instant pudding mix in a seperate bowl:
1/2 cup granulated sugar
3/8 cup cornstarch
3/8 cup nonfat dry milk powder
1/2 tsp salt
Add the pudding mix to the breadmaker, plus a tsp vanilla. Let it mix and rise.

Meanwhile, prepare the filling:
1/2 cup Earth Balance Margarine, softened
1 cup packed brown sugar
2 teaspoons ground cinnamon

Once the dough has risen, roll it out onto a clean surface making a long rectangle. Then spread the filling on, and roll the long side up along the short side. Cut about 1 1/2 inch pieces and smash them on a cookie sheet lined with parchment paper. Cook at 350 degrees for 15-20 minutes.

These were so delicious warm and gooey, we didn’t even add the frosting the recipe calls for on top.

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Delicious Vegan Scones Recipe

One day I was craving some serious junk food, so I made up this vegan scone recipe by tweaking another recipe and it was amazing!

Vegan Scones
In a small bowl mix:
1 1/2 cups almond milk
4 1/2 tsp active yeast
1 tsp sugar

Then mix dry ingredients in a large bowl:
5 cups whole wheat pastry flour
1/2 cup wheat gluten
1/2 cup ground flax
2 tbsp baking powder
1/2 cup sugar
2 tsp cinnamon
1/2 tsp salt

Mix well, and then add:
Milk/yeast mixture above
5 Tbsp applesauce
1 tsp apple cider vinegar
1/4 cup shortening (yes I cheated, you can use 5 more Tbsp apple sauce instead)

Mix everything together with a dough hook. Then place in an oven warmed to 120 degrees and turned off.
Heat olive oil in a sauce pan at medium/low heat. When it starts to sizzle, take the dough by handfuls and smash into a small pancake. Fry in the oil about 3 minutes per side. Yum!

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Pumpkin Bread with Cream Cheese Frosting

I had a large can of pumpkin and only used half of it for this pumpkin cheesecake recipe, I had to do something else with the rest of it (and had leftover vegan cream cheese also) So we tried this pumpkin bread recipe, and I put them in muffin tins instead of a bread pan.

Pumpkin Bread
1/4 c almond milk
1/4 tsp lemon juice
1 15 oz can pumpkin
1 c brown sugar
2 tbsp maple syrup (or honey/agave)
1 tsp vanilla
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 c whole wheat flour
1 tsp baking soda
1/2 tsp baking pwdr
Bake in the oven at 350 degrees for 1 hour.
Then prepare cream cheese frosting.

Vegan Cream Cheese Frosting:
1 cup Vegan Cream Cheese
1 cup powdered sugar
Mix together and drizzle on top of the pumpkin bread!

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Vegan Pumpkin Cheesecake

This cheesecake was pretty good, but I’ve had better vegan desserts. There was something strange about the vegan cream cheese recipe I used, so I suggest buying it at the store or using the real thing. But here it is anyway 🙂

The first thing I did was prepare the vegan cream cheese from this website in a separate container.
Vegan Cream Cheese
1 1/2 cups Raw Cashews, soaked overnight
1/2 cup water
3 Tbs. Hummus (mashed chickpeas with dash of lemon juice and dash of garlic)
1 Tbs. Oil (I used Olive Oil)
2 Tbs. Fresh Lemon Juice
2 Tbs. Apple Cider Vinegar
1/2 – 2 tsp. Fine Sea Salt
Blend ingredients in a blender until smooth.

Vegan Pumpkin Cheesecake
Add 1 cup of this cream cheese to a 15oz can of pumpkin in the blender. Then add:
2/3 c sugar
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 tsp vanilla
2 tbsp cornstarch

Graham Cracker Crust:
Prepare graham cracker crust by mashing 2 cups whole grain cereal in a zip-lock bag, and then mix in 2 tbsp honey and smash into a pie dish. Then add the filling from the blender and bake at 350 degrees for 45 minutes. Cool to room temperature and keep in fridge for several hours before enjoying!

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Vegan Tofu Scramble

A fun dish we tried last week was this tofu scramble from the Happy Herbivore recipe book. I fed this to my meat-loving niece who was staying at our house and she loved it!

Tofu Scramble
1 lb firm tofu
3 tbsp nutritional yeast
1 tbsp dijon mustard
1 tsp garlic pwdr
1 tsp onion pwdr
1/2 tsp turmeric
1/2 tsp cumin
1 cup mushrooms/spinach
salt to taste
Crumble tofu and add all ingredients to a saucepan.

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